Cappuccino Roulade
Cappuccino Roulade Image

Cappuccino Roulade

This special cake recipe is filled with a coffee-flavored whipped cream mixture.

10
servings
30 min
PREP TIME
1 hr 10 min
TOTAL TIME

Ingredients

Cake

Powdered sugar

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa

1/8 teaspoon salt

4 large Land O Lakes® Eggs

2/3 cup sugar

3 tablespoons Land O Lakes® Butter melted, cooled

Filling

1 1/4 cups Land O Lakes® Heavy Whipping Cream

1 teaspoon instant espresso powder

2 tablespoons powdered sugar

1/8 teaspoon ground cinnamon

Sauce

1/3 cup water

4 (1-ounce) squares semi-sweet baking chocolate, chopped

2 tablespoons Land O Lakes® Butter

1/2 teaspoon instant espresso powder

1/8 teaspoon ground cinnamon

How to make

  1. STEP 1

    Heat oven to 375°F. Grease 15x10x1-inch baking pan; line with parchment paper. Grease and flour parchment paper; set aside.

  2. STEP 2

    Lightly sprinkle clean towel with powdered sugar; set aside. Combine flour, 1/4 cup cocoa and salt in bowl; set aside.

  3. STEP 3

    Beat eggs in another bowl at medium-high speed until well mixed. Continue beating, gradually adding sugar, until mixture is thick and lemon-colored. Gently stir flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition.

  4. STEP 4

    Remove 1 cup batter to another bowl. Add 3 tablespoons melted butter; gently stir. Gently stir butter mixture into batter.

  5. STEP 5

    Spread batter into prepared pan. Bake 9-12 minutes or until center springs back lightly when touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off parchment paper. Immediately roll up cake in towel, starting with 10-inch side. Cool completely. (Trim edges slightly, if crisp.)

  6. STEP 6

    Stir together whipping cream and 1 teaspoon espresso powder in bowl until espresso powder is dissolved. Beat at medium speed until stiff peaks form. Gently stir in powdered sugar and 1/8 teaspoon cinnamon.

  7. STEP 7

    Unroll cooled cake; remove towel. Spread whipped cream over surface of cake, leaving a 1/2 inch border all around. Starting at short end, gently roll up cake. Transfer to serving platter. Cover; refrigerate until ready to serve.

  8. STEP 8

    Combine all sauce ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted.

  9. STEP 9

    Cut roulade into slices. Spoon sauce onto each dessert plate; top with roulade slice.

Nutrition

330Calories
23Fat (mg)
140Cholesterol (mg)
125Sodium (mg)
31Carbohydrates (g)
2Dietary Fiber
5Protein (g)

Reviews

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  January 01, 2011

Made this for company and everyone loved it. A good dessert to serve after a heavy meal. Had a problem finding instant espressa powder but used double instant coffee powder which worked out fine. Also used special dark cocoa powder. It gave it a rich dark color and flavor.

— says Judith Anne
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